Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Lettuce & Lovage Soup
From Cooking in the Kitchen Garden with Amy Claridge (5 June 2010). The trouble with lettuce is that it suffers from a bit of a bad image. People seem to think that it’s the ‘plat du jour’ of rabbits and slimmers. Well, the bunnies may love it and there’s no denying it is low in calories but try lettuce as a soup ingredient – it’s high in taste. Team it up with lovage – ready at the same time – and you’ve got a seasonal treat. Fresh peas aren’t ready yet but use frozen. Later in the year, try this with fresh broad beans. There’s no mistaking that a large bowl of dressed fresh lettuce is delicious but if you have it coming out of your (bunny) ears, have a go at lettuce soup. Method
Add a glug of olive oil and the onion to a pan, and sweat gently (release the sugars) until soft. Add the lettuce - ‘base’ removed and roughly chopped - the peas, some boiling water to cover and the veg stock powder. Bring to the boil then simmer until the peas are soft and the lettuce has well wilted. Add the lovage leaves. Transfer to a processor and blitz until smooth. Return to the pan, and add more boiling water until you have the consistency you prefer. Season well. Ladle into bowls, and garnish with a lovage leaf.
Ingredients
Olive oil 5 fresh lovage leaves (plus a couple to garnish)
One onion, diced
2 tsp veg stock powder (and boiling water)
One large or two small Kitchen Garden Lettuce, any variety
Salt & pepper to taste
One generous handful of frozen peas
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